KEYNOTE
Wednesday, November 30, 2022 | 10:15 AM - 11:30 AM
Creating a Market: How the plant-based food industry was born
The term “plant-based” was coined in 1980 by the biochemist, T. Colin Campbell who wanted to take the politics out of eating a better diet, but this industry wasn’t booming like it is today back in the 80s.
In our opening keynote for Plant Based World Expo Europe 2022, we’re joined by some of the pioneers of this space, looking at how plant-based food has exploded into the mainstream with stories told by the early disruptors who championed animal and dairy-free products.
Find out where Tofurkys live, how the first veggie burger came about, and how Quorn’s mycoprotein core has stood the test of time and inspired new horizons of the future of food.
KEYNOTE
Thursday, December 1, 2022 | 2:45 PM - 3:45 PM
Looking Ahead: A Vision for the Future of Plant-Based Food
Innovation in plant based food has come a long way, and with giants like Unilever and Danone ploughing funds into innovation hubs, acquisitions of plant based startups made (e.g. The Vegetarian Butcher), and the opportunity to veganise every single traditional dish from all cultures, there is still a huge amount of work to be done.
This session will provide a window into the future of this fast-moving sector delivered by the BOSH! team who will talk us through how they see future generations discovering plant based. Meatless Farm and Sainsburys will share insights on what the consumer of today expects from brands making it into their baskets and onto their plates in the future.
Trends and potentials in Danish plant-based foods
Open to All Attendees!
Vevolution Seed to Shelf - Live Pitch to Buyers!
Open to All Attendees!
Co-Founder, [SHICKEN]
Co-Founder & CEO, Revo Foods
Founder and Buyer, Diverse Fine Foods
Founder, Maia Growth Partners
Founder, The Food Strategist
Walking the expo hall as a buyer is only part of this year’s experience. Introducing Vevolution Seed to Shelf. Hear three top brands pitch their brands to buyers across major retail, ecommerce, and restaurant industries.
Join us in the learning garden for the Plant Based World Expo’s first buyer pitch competition. A tasty product is one thing, but this year startups get the chance to take the stage in front of a global audience. What do your customers like about your product? What are your growth plans for the next 2-3 years?
Agenda
Welcome & Buyer Introductions
- Erik Amundson, Co-Founder of Vevolution
Startup Pitches - Product, Growth Plans, and Retail Traction
- Willicroft Pitch & Buyer Questions
- [SHICKEN] Pitch & Buyer Questions
- Revo Foods Pitch & Buyer Questions
Wrap Up
- Erik Amundson, Co-Founder of Vevolution
Let's talk: Powering sustainable agri-food systems with plant-based products and solutions
Open to All Attendees!
Minister Counsellor for Food, Agriculture and Fisheries, Embassy of Denmark in the United Kingdom
Program
Welcome
- Lise Walbom, CEO, Food Nation
Key-note speaker
- Lara Pappers, Programme Development Manager, Jeremy Coller Foundation
Fireside talk 1: Research-driven innovation to boost the plant-based solutions of tomorrow
- Dan Crossley, Executive Director, Food Ethics Council
- Esben Egede Rasmussen, Minister Counsellor for Food, Agriculture and Fisheries, Embassy of Denmark in the United Kingdom
Fireside talk 2: Providing innovation and technologies to boost plant-based products
- David Erlandsson, Co-founder & sales director, Aliga Microalgae
- Mette Skau Mikkelsen, Principal Scientist – Plant-based Foods Initiative Driver, FOSS
Wrap up
- Lise Walbom, CEO, Food Nation
Not just a label: How V-Label helps consumers, companies and the vegan movement
Open to All Attendees!
Why should companies pay for a vegan trademark if they can just write “vegan” on the product themselves?
Signaling to consumers that a product is vegan is indeed a purpose of vegan trademarks. But by far not the only one.
To demonstrate the impact vegan trademarks can have on the road to a plant-based world, V-Label gives insights into how it:
- Makes food shopping easier for consumers,
- Helps companies to boost vegan product sales,
- Contributes to finance the activities of over 30 NGOs worldwide.
Plant based food status in European market with Vegg2Food
Open to All Attendees!
The temperature of plant-based foods within the education sector
Open to All Attendees!
There is no denying that have seen a recent shift in attitudes and conversations moving more favourably towards plant-based innovations within public sector catering. In this panel of plant-based, school food industry experts we aim to discuss exactly why this shift is happening; what is currently impressing us in the plant-based part of the education sector; how their services and projects can support school food providers and what to expect from future plant-based innovations.
Vevolution Pitch and Plant - Live Pitching to Investors
Open to All Attendees!
Vevolution’s Pitch & Plant is a long standing startup pitch event series dating back to 2017. After hosting virtual pitch events for startups and investors in the plant-based industry since 2020, Vevolution is back in-person at Plant Based World Expo Europe 2022! 30 companies have secured funding on the Vevolution investment marketplace.
Open to all attendees at the Expo Learning Garden, three emerging startups will pitch to mission-aligned investors from around the globe. Join us to hear the latest investment opportunities from Vevolution’s community of plant-based innovators.
Agenda
Welcome & Investor Introductions
- Erik Amundson, Co-Founder of Vevolution
Startup Pitches (and investor questions)
- Adam Mikkelsen, CEO & Co-Founder of Raging Pig Co
- Christopher Kong, CEO & Co-Founder of Better Nature
- Triin Remmelgas, CEO & Co-Founder of Meet Future
Investor Final Thoughts
Wrap Up
- Erik Amundson, Co-Founder of Vevolution
Plant-Based Sushi with Unfished
Open to All Attendees!
BOSH! X Fiddes Payne 30 minute Lasagne
Open to All Attendees!
QUORNverting Leisurely Lunches and Tasty Takeaways
Open to All Attendees!
Executive Chef, Quorn
Luxury Plant-Based Experiences of Tomorrow, with Redefine Meat
Open to All Attendees!
Cooking the ultimate three-course and cocktail lux menu with Flax & Kale
Open to All Attendees!
CEO, Flax & Kale
Executive Chef, Flax & Kale
Chef, Flax & Kale
Flax & Kale is a pioneering company, unique for its large variety of categories and products, inspired by its Mediterranean roots and long flexitarian history.
The brand presents a three-course menu featuring different products and giving their incredible twist in flavour.
To start, they have prepared a plant-based taco which will be served a fun ginger BBQ sauce. The tacos will be followed by Flax & Kale take on the Italian favourite Cacio e Pepe linguine. Finally, costumers will try the cheesecake.
They will also try one of the brand’s most successful products: their Dragon Lemonade Kombucha. In the spirit of celebration, it will be served as a cocktail.
BOEUF TARTARE DE CHEF: The beef meat classic reinvented
Open to All Attendees!
Product Manager Meat and Fish Alternatives, Planteneers
The rise of plant-based products in the food service industry will continue in 2023. Green gastronomy is looking for the next generation of plant-based alternatives to meat and fish on their menus.
We will show you how easy it is to create a high quality and flavourful culinary alternative to the classic signature dish “beef steak tartare”.
To achieve the high-quality, very lean meat structure without connective tissue using only plant products, Planteneers uses textured vegetable proteins and hydrogenated fats. Join our live demonstration and taste the plant-based versions of the traditional beef meat dish. Freshly prepared for you!
Gallo Rooted in Italian tradition and inspirational the world over
Open to All Attendees!
Managing Director, Riso Gallo UK
Chef Consultant, Feedback
BOSH! Totally Tasty Tempeh
Open to All Attendees!
Plant-Based Classic Fishcakes with Unfished
Open to All Attendees!
Plant-based eggs with Scrambled OGGS
Open to All Attendees!
With eating out the biggest barrier to taking part in Veganuary, and egg being the second-most missed menu item for those on a plant-based diet, Scrambled OGGS® provides the perfect alternative to make your menu more accessible. Easy to use, plant-based and produces 60% less CO2e than eggs – learn how simple it is to swap eggs for OGGS® in your menu.
A Wicked Investment: The plant based boom is just beginning
Open to Conference Attendees Only
Woody Harrelson is the latest celebrity investor to jump on board the plant based investment bus by backing Wicked Kitchen, who have also supported famous vegan, Billie Ellish on tour offering plant based food to her many fans.
Wicked’s recent $20m investment raise shows that the appetite for impact investing in the food space is alive and kicking – backed up by a recent Boston Consulting Group report which concluded that dollar for dollar, investments in alternative meat and dairy deliver higher emissions reductions than investments in green buildings or green cars.
A clear vision for the future: Why transparency matters
Open to Conference Attendees Only
“If slaughterhouses had glass walls, the world would be vegetarian.” With their modern, greenhouse style facility, Planted has really taken Paul McCartney quote to heart. They regularly open up their factory to the public for tours to show “the how” behind their plant based meat. A virtual video tour and operating a circular approach to sourcing their materials, upping their sustainability creds even further. Pascal shares with us why transparency is a cornerstone to successful growth for them.
The Planteneers knowledge of ingredients have culminated into 850+ recipes showcasing the wonders of plant based food. Their plant-based, digital, product-configurator helps manufacturers tick all their boxes and source the perfect ingredients to meet the needs of their target consumers. Dr Dorotéa Pein will join us to highlight why transparency around ingredients is so important in today’s marketplace.
Hosting this session, is Marisa Heath of the Plant-Based Food Alliance which speaks to government as the voice of the industry, whose extensive experience in working within policy and legislation has helped her understand on a human level, the issues within our current food systems.
Inclusivity on menus and plates: Why plant-based food is for everyone
Open to Conference Attendees Only
Converting the masses: Persuading consumers to try plant-based
Open to Conference Attendees Only
Wagamama's made a bold statement when they committed to a 50% vegan menu in January 2022. In this session, the team will share how they have captured the tastebuds of their customers using popular dishes, subverting expectations and enabling experimentation.
Their Executive Chef, Surendra Yejju and Emily Weston, Head of Brand Marketing will present the Wagamama’s journey into plant-based, how they choose what to put on menus and share the process behind bringing consumers along for the ride!
Reimagining Fine Dining: Luxury plant based experiences of tomorrow
Open to Conference Attendees Only
Featuring surprising dishes and unusual combinations on his menu has become the signature flourish for Alexis Gauthier, who swapped his classical French cooking for championing plant based cuisine and making it delicious. With his restaurants, Gauthier Soho and 123Vegan, a bistro-style family restaurant, he is using his skills to highlight that luxury and plant based sing on a plate together.
One of his dishes, “Tomorrow”, features Redefine Meat’s whole cut meat, and their chef, Shai Hayman will join us to explain how they are 3D printing the meat of the future and the culinary wizardry behind it. Edwin Bark will join to share how by partnering with fine dining restaurants across Europe, they have surprised and delighted customers looking for a unique dining experience.
Successful Collaboration between Government and Industry: A Danish case study
Open to Conference Attendees Only
Denmark has become the poster child for bridging the gap between plant based industry and government support, offering incentives, ringfencing funds for plant based innovations, and supporting international expansion.
In this session we meet the UK Ambassador for Denmark René Dinesen and the Chairman of the Denmark Plant Based Business Association to discover the secret behind their successful collaboration to discover the secret behind their successful collaboration.
Plant-Based Parity: The importance of taste and price parity in consumer adoption
Open to Conference Attendees Only
Two Million Participants and 10 years of Veganuary - Reflections and insights from the mouths of curious consumers
Open to Conference Attendees Only
Veganuary has joined “Sober (Oc)Tober” as a shortcut to a lifestyle reset after the excesses of the December festive period and this year they celebrated 10 years of impact. These days, the Veganuary logo is commonplace in restaurants and retailers as they help to guide consumers towards plant based options, in appealing and welcoming ways.
Join us to learn how it works, why it works, and find out the feedback collected from the 2m+ participants!
The Future of Alternative Protein
Open to Conference Attendees Only
Today, the majority of meat and dairy alternatives are plant based, but in as little as 5 years, the landscape could look very different! This dynamic session will bring together some of those leading the charge for cultivated meat, precision fermentation and the role of biotech in our food system.
Gen Z Shopping: Key takeaways from the plant-based restaurant and grocery delivery market
Open to Conference Attendees Only
Gen Z know what they want and they want it delivered!
Deliveroo have led the wave of food delivery services and in partnering with retailers during the pandemic, widened their appeal even further. This change to buying habits has brought with it a wave of unique insights into consumer lifestyle choices which we will discover in this session.